Receita Solta

Delicious Coconut Cake with Guava Paste: A Brazilian Dessert

RS

Por

Master Receita Solta

Delicious Coconut Cake with Guava Paste: A Brazilian Dessert
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories1040 kcal

Resumo para quem tem pressa

"The coconut cake with guava paste celebrates one of the most beloved combinations of Brazilian cuisine, uniting the soft coconut milk dough with melted cubes of cascão guava paste. It is a fragrant and comforting cake, perfect for the coffee table."

Delicious Coconut Cake with Guava Paste: A Brazilian Dessert

O Que Você Precisa Saber

- Coconut milk incorporated into the liquid batter ensures velvety moisture and a striking tropical perfume. - The guava paste cubes distributed in the dough melt smoothly in the oven, forming pockets of creamy sweet. - Dried shredded coconut adds fibrous texture and contrasts with the dense sweetness of the baked guava paste.

Ingredients

Main Course

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup of coconut milk
  • 1/2 cup oil
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 cup of guava paste cut into cubes
  • 1/2 cup of shredded coconut
  • Para um bolo mais fofo, bata claras em neve e adicione delicadamente à massa.
  • If desired, add a little lemon zest to enhance the flavor.
  • Swap the guava paste for dulce de leche for an interesting variation.
  • Store in a closed container, lasts up to 5 days at room temperature.
  • Sirva com um pó de açúcar por cima para decorar.

Instructions

Main Course

1

Preheat the oven to 180°C and grease the pan with butter and flour.

2

In the blender, blend the eggs, sugar, coconut milk, and oil until homogeneous.

3

In a bowl, mix the flour and baking powder.

4

Add the liquid mixture to the dry ingredients and stir until everything is incorporated.

5

Add the guava paste and grated coconut to the batter and mix gently.

6

Pour the batter into the prepared pan.

7

Place in the oven and bake for approximately 35 minutes or until golden.

8

Remove from the oven and let cool before unmolding.

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Chef Tips

- Roll the guava paste cubes in wheat flour before mixing into the dough to prevent them from all sinking to the bottom of the pan. - Use very firm quince paste cut into 1-centimeter cubes so they do not dissolve completely. - Let the cake cool completely before unmolding, as hot guava paste can burn and stick to the walls of the pan.

Variations

- Bata as claras dos ovos em neve separadamente e incorpore delicadamente à massa no final para um bolo ainda mais fofo. - Adicione raspas finas de casca de limão tahiti à massa para realçar as notas aromáticas do coco com a goiabada. - Polvilhe açúcar de confeiteiro e coco ralado seco tostado sobre o bolo desenformado para compor uma decoração clássica.

Substitutions

- Traditional coconut milk can be replaced by whole cow's milk or mild almond milk. - Common vegetable oil can be swapped for warm melted unsalted butter or virgin coconut oil. - The guava paste in cubes can be replaced with cubes of firm dulce de leche bar or homemade marmalade.

How to Store

Keep the cake in a closed container at room temperature for up to 4 days. On hotter days, store in the fridge for up to 6 days and lightly heat the slices in the microwave to soften the guava paste.

Can You Freeze It?

You can freeze the already baked cake in slices wrapped individually in aluminum foil and plastic wrap for up to 3 months. Defrost at room temperature for 1 hour and heat for 20 seconds in the microwave to resume the melted sweetness.

What to Serve With

Pairs perfectly with fresh drip coffee without sugar, black tea with herb infusion, or hot coffee with milk. A slice served with a slice of cured Minas cheese makes up the classic Brazilian Romeo and Juliet.

Frequently Asked Questions

How do I prevent the guava paste from sticking to the bottom of the baking dish?

Roll the guava paste cubes in the sifted wheat flour and place part of the plain dough at the bottom before spreading the pieces.

What type of guava paste is ideal for baking in this recipe?

Firm guava paste bar is the most recommended; avoid creamy or pasty guava paste that melts into the dough.

Can I use fresh grated coconut instead of dried?

Yes, fresh grated coconut makes the beijinho even moister and tastier; consume within 3 days due to natural moisture.

Why blend the liquids in the blender?

The emulsion of the eggs with the sugar, oil, and coconut milk in the blender dissolves the crystals and ensures a homogeneous dough.

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